Miniature Quiche Lorraines
For the pastry:
- 1 1⁄4 cups all-purpose flour
- 1⁄2 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into
- 1 to 2 Tbs. ice water
For the filling:
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 3 eggs
- 1 Tbs. unsalted butter, melted
- 1⁄2 cup grated Gruyère cheese
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, to taste
- Freshly grated nutmeg, to taste
- 3 cooked bacon slices, chopped
Position a rack in the lower third of an oven and preheat to 425°F.
On a lightly floured surface, divide the dough into 6 portions and form into balls. Roll out each into a 6-inch round. Press 1 round into a 4-inch quiche pan and fold in the overhang. Press to make the sides thicker than the bottom. Repeat with the remaining dough. Using a fork, prick the dough in several places. Freeze the shells for 15 minutes.
Line the shells with parchment paper, fill with pie weights and bake for 10 minutes. Remove the parchment and weights and continue baking until the shells are just golden, 7 to 10 minutes more. Transfer to a wire rack and let cool. Reduce the heat to 375ºF.
Meanwhile, make the filling: In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide the bacon among the tart shells, then pour the filling into the shells. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes before serving.